Recipes for "peach crisp"

Preheat the oven to 375 degrees F (190 degrees C).

Combine oats, granola, brown sugar, and 3 tablespoons flour in a medium bowl. Cut in 1/4 cup butter until crumbly.

Place peach slices into an 8-inch square baking dish. Sprinkle with remaining 1 tablespoon flour. Scatter oat mixture over peaches, then sprinkle with cinnamon, nutmeg, and allspice, followed by pecans.

Bake in the preheated oven until golden brown, about 30 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Layer canned peaches in a 9x13-inch baking dish.

Mix flour, sugar, cinnamon, and salt together in a large bowl. Mix in butter until the mixture resembles pea-sized crumbs; sprinkle over peaches.

Bake in the preheated oven until topping is light golden brown, 30 to 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Prepare fruit: Gently stir together peaches, blueberries, and lemon juice in an 8-inch square baking dish. Stir in flour and sugar until evenly coated.

Make topping: Stir together oats, brown sugar, flour, almonds, cinnamon, and nutmeg in a medium bowl. Mash in butter with a pastry cutter or a fork until mixture is crumbly; sprinkle over fruit in the baking dish to cover.

Bake in the preheated oven until fruit is bubbling and topping is golden brown, about 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.

Mix rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer.

Stir brown sugar, quick oats, and 1 ½ cups flour together in a separate bowl. Cut butter into flour mixture with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle evenly over rhubarb and peach mixture.

Bake in the preheated oven until golden brown on top, about 45 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Coat a large, rimmed baking sheet with nonstick cooking spray.

Make the filling: Toss peaches with cinnamon, nutmeg, salt, lemon juice, and 1/4 cup brown sugar; spread out in an even layer on the prepared baking sheet.

Make the crisp: Place oats, flour, pecans, salt and remaining 1/4 cup brown sugar in a medium bowl and toss to combine. Stir in melted butter, mixing until clumps begin to form. Cover peaches with topping.

Bake in the preheated oven until top is golden, 45 to 50 minutes.

1. Preheat the oven to 350° F.

2. In a large bowl, toss together peaches, blackberries, brown sugar, 1 tablespoon plus 1 teaspoon (use 2 tsp for a thicker filling) cornstarch, and vanilla. Spread the fruit out into a 10-12 inch baking dish or cast iron skillet.

3. To make the topping, combine the oats, flour, brown sugar, 1/2 teaspoon cinnamon, and salt in a medium bowl. Add 8 tablespoons butter and cut the butter into the dry ingredients using a fork or pastry cutter. Sprinkle over the fruit. Cover with foil and bake 30 minutes.

4, Meanwhile, add 4 tablespoons butter to a small pot and set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, 1/2 teaspoon cinnamon, and a pinch of salt. Remove the crisp from the oven, remove the foil, and drizzle the maple butter over the crisp. Bake, uncovered another 25 to 30 minutes.

5. Let cool slightly, then serve with ice cream.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x10-inch glass baking dish with 1 teaspoon butter.

Fill a large bowl with ice and cold water. Bring a large pot of water to a rapid boil. Gently plunge peaches into the boiling water for 30 to 45 seconds; transfer to the bowl of ice water using a slotted spoon. Peel peaches, cut each into 8 wedges, and place in a large bowl.

Stir ¼ cup white sugar, ¼ cup brown sugar, 2 tablespoons flour, orange zest, and cinnamon into peaches; mix well to coat. Fold in raspberries. Set aside for 5 to 7 minutes.

Meanwhile, beat 1 cup flour, oats, 1 cup butter, remaining ½ cup white sugar, remaining ½ cup brown sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment until well combined into pea-sized crumbs.

Pour peach-raspberry mixture into the prepared baking dish; top evenly with crumble topping. Place the baking dish on a baking sheet.

Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.

Cool crisp before serving, 45 to 60 minutes.